assignmentPREPARATION
Preheat oven to 375°. Mix cumin, chili powder, garlic powder and salt. Drizzle 1T olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet and bake for 20-25 minutes or until done. Use forks to shred the chicken when done.
Heat 1T olive oil in a medium pot over medium-high heat. Add onions, red pepper, green pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix.
Stir to combine, then add chicken and stir again. Pour in Rotel, chicken broth, tomato paste, water and black beans. Bring to a boil, then reduce heat and simmer for 45 minutes uncovered.
Mix cornmeal with a small amount of water. Pour into the soup. Simmer for 30 more minutes. Check seasonings, add more if desired. Add more chili powder for more spice. Don’t under-salt.
Turn off heat and let sit for 15-20 minutes. Serve with tortilla strips and favorite toppings.